Stop what you’re doing and get excited, because after a few failed attempts and being forced to try several versions of this cake (I tell myself this to justify it 🙂 ) I’ve finally created the BEST Blueberry Buckle recipe!! If you’re like me and love any type of cake with a crumble on it (like my Coffee Cake recipe) then you simply can’t pass this one up! Its moist, packed with blueberry flavor and I can’t wait for you to try it!
One of the ingredients that makes this cake so delicious is the addition of buttermilk. I like to use buttermilk in some of my baked goods because it brings a delightful tang to the recipe. Because of it’s acidic qualities, it will help to tenderize and break down the gluten which in turn produces a softer cake. The buttermilk reacts to the baking soda to produce air bubbles, which helps the cake to rise and be extra light! It creates an almost melt in your mouth type of cake, yet it can hold up to the crumb and make for the most delicious bite!
I mentioned it earlier, but I am a sucker for a good crumb topping. In some of my other recipes I like to make a crumb topping that is thick and made up of big clumps of cinnamon butter crunch. Because I use buttermilk in this recipe, which explained above leads to a light, tender cake, I wanted to create a light crumb that would be the perfect compliment! When you blend all of the ingredients for the crumb topping together in the food processor, it will resemble a thick sand.
How to make this recipe extra pretty?
If I’m making this for myself, I go about the directions printed below. If I’m making this for guests where I want to wow them with the presentation, I change around when I add the streusel to the batter. The stunner here is the crumble on top and sometimes when it’s added for the whole baking time, some of the crumble will sink into the cake. This is totally fine normally, but again if you’re baking to impress, you want all of that crumb on top! My trick is to par-bake the buckle for 15 minutes without adding the streusel. After 15 minutes, pull it from the oven, sprinkle on the topping, then return to the oven to continue to bake until it’s done! Again this is not a necessary step, but makes it look as good as it tastes 🙂
Although blueberries are in season during the summer, this coffee cake can be made year round! It’s easy to substitute frozen berries and I want to share how so you can enjoy this any time! Simply measure out the correct amount of berries and run under cold water. The water at first will be purple, so keep the water running until it runs off almost clear, about 1 minute. From there pat the berries dry and toss in about 1 tablespoon of flour. This will help to ensure that they all don’t sink to the bottom! Using a rubber spatula, lightly fold into your batter and voila, you are good to go 🙂
This Blueberry Buckle is everything you’re looking for in a rustic coffee cake. The buttermilk creates a depth of flavor while making the cake light and fluffy, and the blueberries add that pop of freshness. It’s all topped off with a delicious cinnamon crumb like a beautiful little bow on a present. I like to bake this in a 9×9 pan like this one from Amazon but you can easily double this for a gathering or brunch! I hope you enjoy this recipe as much as I do! 🙂
The Best Blueberry Buckle
Ingredients
For the streusel topping:
- ½ cup all-purpose flour
- ¼ cup cold butter, cubed
- 1 tsp cinnamon
- ¼ cup granulated sugar
- 3 tbsp light brown sugar
- ¼ tsp kosher salt
For the cake:
- ½ cup butter, room temperature 1 stick
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 egg, room temperature
- 3 tbsp vegetable oil
- ¾ cup buttermilk, room temperature
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 cups blueberries
- 1 tbsp all-purpose flour This is to coat the blueberries before mixing into the batter
Instructions
For the streusel topping:
- Add the flour, cinnamon, granulated sugar, light brown sugar and salt from under the crumb topping ingredients to a medium sized food processor. Pulse until its evenly combined, about 10 seconds.
- Add the ¼ cup of cubed butter to the dry ingredients and pulse until it resembles a thick sand, about 1 minute. If you don't have a food processor, stir the dry ingredients together and then cut the butter into the flour mixture by using a pastry blender.
- Pour the contents into a bowl and place in the refrigerator until needed!
For the cake:
- Preheat the oven to 375°. Stir flour, baking powder, baking soda, and salt in a medium sized bowl and set aside.
- In a stand mixer or a bowl using a hand held mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add the vanilla, the egg and vegetable oil and mix until just incorporated. Alternate adding half of the buttermilk and flour mixture and mix until just combined.
- Now you will add your wet and dry ingredients. Starting with your buttermilk, add half to the mixer and stir on low until just combined. Add half the flour mixture and combine. Repeat one more time until it all comes together, about 30 seconds on the lowest speed. Do not over mix!
- Remove the bowl from the mixer. In a medium sized bowl, toss blueberries and 1 tablespoon of flour to coat. Fold the blueberries into the cake batter.
- Line a 9×9 pan with parchment paper or spray with nonstick. Gently pour batter into the pan and level out with a spatula. Sprinkle streusel on top.
- Bake the cake for 40-45 minutes or until baked through. Let cool for 5 minutes before serving!
Did you make this recipe? Tag @mymessykitchenn on Instagram and hashtag it #mymessykitchen, or leave a comment on this page!
One word – YUMMY! Thanks for the recipe Emily!